Originally posted by pushkinwow Yes, consider it a 3 person job over two days for prepping, cooking, and serving. All said, I can come up with enough meat to feed 200 people for about $150. |
I’d like to see a picture of that whole pig... |
My family used to do a pig roast every summer. Dad built a two section stone fire pit - one for the fire, the other for the pig spit over the hot coals transferred from the fire. We would stuff the pig with chicken and sausages, then wrap in chicken wire to hold it all together. Would cook it overnight with a crew of six of us tending to it, whilst drinking the better part of a keg. It was a lot of fun. I was in my 20’s then. No way I could do it now (43). |
sounds amazing |
Meh. We do this once a year. It takes too long and you honestly don’t get that much meat for the work. It’s a cool show and fun to stay up shoveling wood and all that, but muuuuuch easier and better to cook things in smaller portions. |
Sarky may be able to help as I know he cooked a whole sheep last week in Wales. |
Originally posted by RichTheVillan Did he personally internally baste it beforehand |
I’ll throw out there that we do a China Box for our Oktoberfest each year. Brian the pig overnight and cook it the next day. It’s low maintenance and efficient. Makes a great roasted pig every time. |
Originally posted by SpringsLicker iv seen deer cooked like that, hot rock holes covered with a thick moist moss, iv been dying to try it myself soon, proper bushcraft! |
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